@article{oai:kindai.repo.nii.ac.jp:00020371,
 author = {金本, 湧太 and 高津, 地志 and 出澤, 侑也 and 藤田, 明子 and 渡邉, 義之},
 journal = {近畿大学次世代基盤技術研究所報告, Annual Report of Fundamental Technology for Next Generation Research Institute, Kindai University},
 month = {Oct},
 note = {For seven cultivars, such as Kirara397, Yumepirika, Hitomebore, Koshihikari, Hinohikari, Ichihomare and shinnosuke, the distribution of amylopectin chain-1ength in the white rice grains was measured using high performance anion exchange chromatography with a pulsed amperometric detector. The different distribution profiles were shown among the cultivars. Short glycosyl chains increased by cooking rice grains, indicating hydrolysis of glycosyl chains in amylopectin molecules. Sensory characteristics for cooked rice of the seven cultivars were evaluated by a series of analytical equipment and a sensory test. It seemed that the amount of short glycosyl chains in amylopectin contributed to the stickiness of cooked rice grains., Ⅲ.論文集, application/pdf},
 pages = {75--81},
 title = {〈原著論文〉精白米のアミロペクチン鎖長分布とその食味特性},
 volume = {10},
 year = {2019},
 yomi = {カネモト, ユウタ and タカツ, クニモト and イデサワ, ユウヤ and フジタ, アキコ and ワタナベ , ヨシユキ}
}